1 whole roasting chicken or several chicken parts, bone in, skin on
1 lime, zested
1 stalk lemongrass, ends trimmed,tough outer husks removed and cut into 1-inch lengths
3 cloves garlic, peeled and roughly chopped
3 slices fresh ginger, peeled and roughly chopped
1 teaspoon crushed dried chili
1 1⁄2 tablespoons fish sauce
1⁄4 teaspoon fresh ground black pepper
Preheat the oven 350º
Rinse the chicken, whole chicken or parts, drain and pat dry inside and out.
Remove the peel from the lime and finely chop the peelings along with the remaining ingredients to a paste; rub the mixture inside the chicken parts and all over the skin; working carefully so as not to rip the skin, make a small pocket under the skin at the breast and slip some of the seasonings into the pocket; use your fingers on the outside of the breast to spread the seasonings evenly over the meat and under the skin.
Quarter the peeled lime and squeeze the juice inside the cavity as well as over the chicken then put the lime halves inside the chicken. Alternately for parts, chop with the other ingredients.
Place the chicken or parts in a shallow roasting pan, skin side up, and roast 1 1/2 hours (parts will be about 40 minutes to 1 hour… or until the juices run clear when the thigh is pierced with a knife.
Remove from the oven and cool slightly.
To serve, remove the lime from the cavity and carve the chicken into serving pieces.Vietnamese Lemon Chicken